These healthy almond cookies are chewy and full of flavor, nothing short of regular old chocolate chip cookies. I promise.
Love cookies? Me too!
Honestly though, I can’t always let myself indulge with cookies due to lack of self-control. When I start eating them, I can’t stop! I’ll start with one, then another one, and three “last” ones… Grrr. Anyone is with me?
Come oooon! I can’t be the only one!
Well, I have a solution for you and me! Here are some guilt-free cookies without ounce of flour, sugar or butter. Sounds fantastic, doesn’t it? Now, I can devour as many cookies as I want. Of course, moderation is always advised. (But who is checking??)
These almond cookies are so addicting! They are chewy, full of flavor and super easy to make. You don’t even need a mixer to whip up these goodies.
Plus, I’m sharing three other variations. Keep on scrolling.
Let’s start with basic almond cookie recipe:
From here, you can add some chocolate chips, coconut flakes, oats, whatever suits your fancy.
If you’re craving chocolate chip cookies, add ½ cup semi-sweet or white chocolate chips.
For extra chewiness, add ½ cup of shredded coconut flakes.
For additional energy boost, add ½ cup of quick oats.
Chewy Almond Cookies
These healthy almond cookies are chewy and full of flavor, nothing short of regular old chocolate chip cookies.
Yield: About 16 cookies
- 2 cups (7oz/200gr) almond flour
- ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons (120gr) raw honey
- 4 teaspoons (20gr) coconut oil, melted
- 2 teaspoons pure vanilla extract
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together almond flour, baking soda and salt. Set aside.
- In a small bowl, mix together honey, coconut oil and vanilla extract. Add wet ingredients to the almond flour mixture and mix well. The mixture should be thick.
- Using a medium cookie scoop, shape the dough into 16 1-inch balls and place 8 cookies per baking sheet lined with parchment paper, or silicone mat. Flatten the cookie dough balls.
- Bake for 8-10 minutes, or until golden brown. The cookies will be quite fragile as they come out of the oven, so cool for 5-10 minutes on the baking sheets first, and then transfer onto wire rack to cool completely.
- Store the cookies in airtight container in the fridge.
- For extra chewiness, add ½ cup of shredded coconut flakes.
- If you’re craving chocolate chip cookies, add ½ cup semi-sweet or white chocolate chips.
- For added extra energy boost, add ½ cup of quick oats.
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